- small young cucumbers - 1 Kilogram
- salt - 250 Grams
- red hot pepper - 3 pieces
- small bulbs - 5 pieces
- twigs of thyme - 5 pieces
- twigs of tarhun - 5 pieces
- buds of carnation - 6 pieces
- bay leaf - 2 pieces
- white wine vinegar - 2/3 liters
1. Boil the vinegar in a saucepan with water (the amount of water equal to the vinegar), adding twigs of thyme and tarhuna. Cool the liquid. 2. Wash small cucumbers under cold water, place in a bowl, sprinkle with salt and set aside "salted" for 24 hours. 3. Dissolve in cold water 2 tablespoons of wine vinegar. Wash the cucumber in this mixture. Each gherkin wipes with a towel. Densely to lay cucumbers on sterile cans. 4. Add pre-peeled bulbs, seasonings and chunks of pepper. Pour the cucumbers with a liquid vinegar mixture. Seal the cans tightly. Store in a cool, dark place. Gherkins should be pickled for at least 10 days.
Servings: 2